Certificate III in Commercial Cookery

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Source: https://training.gov.au/Training/Details/SIT30821

International students

Whilst there are no entry requirements specified in the training package, ABCI requires the following course entry criteria to be met:

• Applicants must be a minimum of 18 years of age at the time of commencement; and
• Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification or equivalent; and
• Hold a valid and current study visa; and
• Hold a minimum IELTS score of 5.5 OR PTE score of 42 OR Certificate III in EAL or equivalent OR speak English as a first language

Alternatively, students may demonstrate ACSF and LLN levels by undertaking ABCI’s ACSF assessments. In addition, applicants:

• Will need to handle and cook dairy and non-vegetarian food items including beef and pork; and
• Should have basic computer and MS Office skills (Word, Excel and PowerPoint) and access to the internet.

To attain the qualification SIT30821 Certificate III in Commercial Cookery, 25 units of competency must be completed.

Total Number of Units	25
Number of Core Units	20
Number of Elective Units	5

ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.

Unit code	Unit name	Core/elective
SITXWHS005	Participate in safe work practices	Core
SITXFSA006	Participate in safe food handling practices	Core
SITHKOP009	Clean kitchen premises and equipment*	Core
SITHCCC023	Use food preparation equipment*	Core
SITXINV006	Receive, store and maintain stock*	Elective
SITXFSA005	Use hygienic practices for food safety	Core
SITXWHS006	Identify hazards, assess and control safety risks	Elective
SITHCCC042	Prepare food to meet special dietary requirements*^	Core
SITHCCC038	Produce and serve food for buffet*^	Elective
SITHCCC039	Produce pates and terrines*^	Elective
SITHCCC027	Prepare dishes using basic methods of cookery*	Core
SITHCCC026	Package prepared foodstuffs*	Elective
SITHCCC025	Prepare and present sandwiches*	Elective
SITHCCC036	Prepare meat dishes*^	Core
SITHCCC031	Prepare vegetarian and vegan dishes*^	Core
SITHCCC028	Prepare appetisers and salads*	Core
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes*^	Core
SITHKOP010	Plan and cost recipes	Core
SITHCCC035	Prepare poultry dishes*^	Core
SITHCCC037	Prepare seafood dishes*^	Core
SITHCCC041	Produce cakes, pastries and breads*	Core
SITHCCC029	Prepare stocks, sauces and soups*	Core
SITHPAT016	Produce desserts*	Core
SITXHRM007	Coach others in job skills	Core
SITHCCC043	Work effectively as a cook*^+	Core

*Indicates the unit has a pre-requisite SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.

This course contains units of competency that require the student to complete work placement.

SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen. ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.

This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops.

ABCI does not guarantee employment outcomes for students studying this qualification.

Students may enter this qualification with no prior experience or qualifications.
After satisfactory completion of this qualification, a student may progress to:

• SIT40521 Certificate IV in Kitchen Management – additional study of 24 weeks
• SIT50422 Diploma of Hospitality Management – additional study of 24 weeks
• SIT60322 Advanced Diploma of Hospitality Management– additional study of 24 weeks

Please click here.

This course is delivered face to face.
Assessment methods include:

• Written answers
• Case studies
• Projects
• Work placement
• Practical sessions.

International students are required to study 20 hours per week.

Study this qualification at our campus locations:
Level 1, 142 North Terrace Adelaide SA 5000
Suite 4.16-4.17, 343 Little Collins St, Melbourne VIC 3000

ABCI recognises all AQF qualifications issued by another Registered Training Organisation. Credit transfer will be granted upon presentation of certified copies of qualifications. ABCI reserves the right to confirm the authenticity of any qualifications presented for credit transfer.

Recognition of Prior Learning (RPL) will be recognised upon successful completion of an RPL assessment in accordance with ABCI policy. If RPL is awarded, a student may receive credits towards their qualification and course duration will be adjusted accordingly.